Fried Plantain Salad

Fried Plantain Salad

4.6(52)

This isn’t just any date night salad. Tayo kicks it up a notch by frying up sweet plantains to add crunch and an unexpected twist, then pairs them with peppery arugula, creamy avocado, salty pistachios, and a simple honey Dijon dressing to bring it all together.

Cook Time
8 minutes
Total Time
20 minutes
Yield
2 servings

How to Make It

1. Step
Trim the ends of the plantain, then peel and slice on the bias into ½-inch (1.24) pieces.
2. Step
In a large skillet, heat about ⅛ inch (3 mm) canola oil over medium-high heat.
3. Step
Add the plantains and fry until golden brown, 2–3 minutes per side. Transfer to a paper towel-lined plate and season with salt.
4. Step
Remove all but 1 tablespoon of oil from the skillet. Add the onion and red bell pepper and cook until they are slightly softened, but still have some crunch, 3–4 minutes. Remove the pan from the heat.
5. Step
Make the honey dressing: In a small bowl, whisk together the apple cider vinegar, honey, Dijon, and salt. While whisking, slowly drizzle in the oil until the dressing is emulsified.
6. Step
When ready to serve, divide the arugula between 2 bowls. Top with the sautéed peppers and onions, fried plantains, sliced avocado, green onions, pistachios, and cilantro. Season with salt and pepper. Drizzle the dressing over the salad.
7. Step
Enjoy!

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